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Integrated recognition and quantitative detection of starch in surimi by infrared spectroscopy and spectroscopic imaging.
Hou, Shi-Wei; Wei, Wei; Wang, Yang; Gan, Jian-Hong; Lu, Ying; Tao, Ning-Ping; Wang, Xi-Chang; Liu, Yuan; Xu, Chang-Hua.
  • Hou SW; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
  • Wei W; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
  • Wang Y; First Teaching Hospital of Tianjin University of Traditional Chinese Medicine, Tianjin 300112, China.
  • Gan JH; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
  • Lu Y; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
  • Tao NP; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
  • Wang XC; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
  • Liu Y; Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: y_liu@sjtu.edu.cn.
  • Xu CH; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservatio
Spectrochim Acta A Mol Biomol Spectrosc ; 215: 1-8, 2019 May 15.
Article en En | MEDLINE | ID: mdl-30818215
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Espectrofotometría Infrarroja / Almidón / Productos Pesqueros Tipo de estudio: Diagnostic_studies / Prognostic_studies Idioma: En Año: 2019 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Search on Google

Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Espectrofotometría Infrarroja / Almidón / Productos Pesqueros Tipo de estudio: Diagnostic_studies / Prognostic_studies Idioma: En Año: 2019 Tipo del documento: Article